Baking and family history are two of my most favorite things so I’m elated today to combine the two with this delicious pumpkin pie recipe, made in my husband’s late great aunt Louise’s pumpkin pie dish. It’s so seasonal and so simple you’ll love it. The men in my life wouldn’t even let it cool before they dove in; the (homemade, anything else is just a sin) whipped cream was melting all over the top. I prefer it a little more room temp but either way, it’s pretty delicious. Here’s the recipe.
Beauty & The Butcher Pumpkin Pie
3/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1 can organic pumpkin (make sure you get plain pumpkin not pumpkin pie mix that has all kinds of seasonings already in it)
1 can evaporated milk
1 unbaked pie crust
Whipped cream (I’d say OPTIONAL but it’s really not, what’s pumpkin pie without FRESH whipped cream?!)
Beat eggs in large bowl. Stir in pumpkin, sugar, and spices. Gradually stir in evaporated milk.
POUR into pie shell.
BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; then bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours (or two minutes in my house) Serve immediately or refrigerate. Top with whipped cream before devouring…er, serving.
This salmon dish is spicy and sweet in all the right ways, super healthy, and according to the butcher, “the best seafood dish he’s ever had”. It’s also easy to make and, gasp, I even measured out my ingredients for you this time! Here’s what you’ll need…
2 large sweet potato, peeled and cut into 1-inch cubes
extra-virgin olive oil
2 teaspoons cinnamon
2 heads of broccoli
1/2 cup low sodium soy sauce
1/4 cup rice vinegar
1 tablespoon brown sugar
1/2 teaspoon minced garlic
1/2 teaspoon minced ginger
1/2 teaspoon chili flakes
1/2 teaspoon hot sauce
1 lb. skinless salmon fillet, cubed
2 tablespoons unsalted peanuts roughly chopped
Now let’s get cooking!
Preheat oven to 375°. On a baking sheet, toss sweet potato chunks with 1/2 tbsp oil. Add cinnamon, season with salt and pepper, and toss again. Spread sweet potato chunks in a single layer and bake until soft, 15 to 20 minutes. In a bowl, toss broccoli with 1/2 tbsp oil; season with salt and pepper and toss again. Push sweet potato to one side of sheet and arrange broccoli on other side in a single layer; bake until tender, 10 to 15 minutes more. In a bowl, whisk together soy sauce, vinegar, brown sugar, garlic, ginger, chili flakes and got sauce; set aside. In a pan over high heat, heat 1 tbsp oil; cook salmon, until browned on all sides, 3 to 5 minutes. Transfer salmon to a plate and set aside; add soy sauce mixture to pan and simmer until thickened, about 3 minutes. Reduce heat and return salmon to pan along with vegetables; turn gently to coat. Top with peanuts and serve. YUM! It seriously was so delicious, I will definitely be making this again soon. For two people you could definitely cut this in half, I always make extras so we have leftovers for the butcher’s lunch and this made two nice portions of leftovers. To make it even better, I recommend enjoying it on the patio with a glass of wine and the love of your life, that makes any dish fantastic.